After what feels like years of sopping wet national holidays (including several significant floods) we celebrated the 4 days of fine Easter weather this year with bonfires, mountain climbs, outdoor bbqing,
and garden dining.

On the food front, the feature meal involved a 3-day marinated 12-hour roasted lamb leg, pistachio & green olive tabbouli, fig & labneh salad, and some homemade naan to mop it all up.